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Friday, July 20, 2012

I know I have shared already with you from my previous posts that Filipinos love adobo. It is the commonly found viand of the rich and poor family here. When adobo is present in a meal, it is a feast already in the household. The rich flavor of adobo has reached far and wide and many other people try cooking them when they get to their own homes.

This juicy pork tenderloin recipe is flavorful on its own, but if you'd like gravvy to go with it, make one by adding some white wine or chicken stock to loosen pan drippings. Let mixture reduce or thicken with a mixture of flour and water. Then season with salt and pepper to taste.

Sungka was a part of my childhood and specifically, of our family getaways to places in the Philippines. As I grew older, the gameboard of my youth got buried deeper and deeper in our storage room and I lost touch with it. Then a few years back, I received an invitation to a friend's wedding in Baguio. Number one on my list of things to buy was a sungka. Of course, my intention was to play sungka as I did when I was a little girl. But as I was staring at the empty sky one day, an idea came to mind - why not use it to serve food? So I hosted a get-together at home and my friends had so much fun with the presentation!

The key ingredient of this recipe is native white corn - smaller, starchy and chewy cousin of the golden sweet version readily available at supermarkets. Typically, white corn is only sold at wet markets (look for it at the bananas and root crops section) but it is worth the extra effort to source white corn instead of golden sweet corn.

From my cooking class, I've learned that there are three kinds of flour: bread flour, we use this especially in breads, and other yeast-raised products because of its high gluten strength; all purpose flour, this is used for general cooking, also in cakes and breads and it has medium gluten strength; cake flour, we use this in light bakery products like cakes, cookies and some pastries because of its low gluten strength.

Cooking is a form of art. You should be creative and unafraid of trying new things in the kitchen. Creativity is great and so is practicality. Below you will find practical tips for making your cooking experiences better. The more you know, the better the chef, you will soon become.

Anyone can learn how to cook. Do you have the capability to purchase ingredients, and can you stick to a recipe? You will need some basic cooking equipment and ingredients to prepare a meal. If so, then there is no reason you should not cook! This article contains some simple advice and a few creative ideas which will help you to advance your culinary skills to the next level, so that you can effortlessly produce delicious meals night after night.

Pastry is the name given to various kinds of baked products made from ingredients such as flour, sugar, milk, butter, shortening, baking powder or eggs. Small cakes, tarts and other sweet baked products are called "pastries" (Photo credit: Wikipedia)

By West Trump

You like to mix, stir, and bake. You can actually whip up a batch of lemon raspberry cupcakes or bake a wonderful two-tier chocolate truffle cake with the same style as Martha Stewart. Your colleagues, family, and even co-workers have reacted delightedly holding you bustling in the kitchen on weekends. It would make sense then that this delight for baked goods might advance from homemade snacks to a full-blown venture. Immediately, you discover yourself taking a bit more time on presentation. Why spend a lot of hard work looking into every baking supplies store when you can conveniently locate enough utensils and discover more on packing at reliable websites?